Hibachi-Style Mushroom Stir-Fry

🥘 Ingredients

• aluminum foil
• black pepper
• butter
  4 tbsp
• button mushrooms
  8 oz
• cooking oil
  2 tsp
• garlic
  4 clove
• jasmine rice
  1.5 c
• lemon
  2 unit
• mayonnaise
  1/2 c
• olive oil
  2 tbsp
• peas
  8 oz
• pho stock concentrate
  4 unit
• plastic wrap
• salt
• scallions
  4 unit
• sesame dressing
  3 oz
• shredded carrots
  8 oz
• sriracha
  2 tsp
• sugar
  2 tsp
• water
  2 tsp, 1¼ cup
• zucchini
  2 unit

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   Wash and dry produce. Bring jasmine rice , water (2¼ cups water for 4 servings), and a pinch of salt to boil in a small pot . Once boiling, reduce to a simmer; cover and cook until tender, ⏱️ 15-18 minutes . (Keep covered off heat until ready to use in Step 5.) Quarter lemon . Trim and quarter button mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel and mince garlic . Roughly chop shredded carrots . Thinly slice scallions , separating whites from greens.

   jasmine rice: 1.5 c, water: 1¼ cup, salt, lemon: 2 unit, button mushrooms: 8 oz, zucchini: 2 unit, garlic: 4 clove, shredded carrots: 8 oz, scallions: 4 unit
2. 

   2

   In a small bowl , combine sesame dressing , mayonnaise , sriracha , water , pho stock concentrate (use 1 tsp for 2 servings), and sugar (use 1 tsp for 2 servings), and juice from one lemon wedge. (For 4 servings, use 4 tsp water, 2 tsp pho stock concentrates, 2 tsp sugar, and juice from two wedges.) Taste and season with salt and black pepper .

   sesame dressing: 3 oz, mayonnaise: 1/2 c, sriracha: 2 tsp, water: 2 tsp, pho stock concentrate: 4 unit, sugar: 2 tsp, lemon, salt, black pepper
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add mushrooms and zucchini; cook, stirring occasionally, until browned and tender, ⏱️ 6-8 minutes . Reduce heat to medium and stir in remaining pho stock concentrates and butter (2 TBSP for 2 servings). Cook, stirring, until slightly thickened and veggies are coated, ⏱️ 3-5 minutes . Turn off heat. Squeeze over juice from one lemon wedge (juice from two wedges for 4). Transfer to a plate; tent with aluminum foil to keep warm. Wash out pan.

   cooking oil: 2 tsp, butter: 4 tbsp, aluminum foil
4. 

   4

   In a second small microwave-safe bowl, combine garlic, olive oil (1 TBSP for 2 servings), and ¼ tsp salt (½ tsp salt for 4 servings). Cover bowl with plastic wrap and microwave until garlic is fragrant, ⏱️ 30-35 seconds . Stir garlic oil and keep covered (you'll use it in the next step).

   olive oil: 2 tbsp, salt, plastic wrap
5. 

   5

   Fluff rice with a fork. Heat a drizzle of oil in pan used for veggies over medium-high heat. Add carrots, scallion whites, and peas ; cook, stirring occasionally, until lightly browned and softened, ⏱️ 2-3 minutes . Stir in garlic oil and rice; cook, stirring occasionally, until thoroughly combined, ⏱️ 4-6 minutes more. Season fried rice with salt and black pepper to taste.

   peas: 8 oz, salt, black pepper
6. 

   6

   Divide fried rice between plates. Top with stir-fry and drizzle with as much yum yum sauce as you like. Garnish with scallion greens. Serve with any remaining sauce and any remaining lemon wedges on the side.